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Cheesy BBQ Sweetcorn Naanizza

Cheesy BBQ Sweetcorn Naanizza

Cheesy BBQ Sweetcorn Naanizza

with Chips and Salad

Recipe Development TeamPublished on September 17, 2024

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All the flavours of a pizza, but deliciously simplified. This Cheesy BBQ Sweetcorn Naanizza uses naan breads as a quick pizza base, loaded with smoky BBQ sauce and toppings to make a vibrant veggie dinner.

Tags:

Veggie

•New

Allergens:

Milk

•Cereals containing gluten

•Egg

•Mustard

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 30 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

160 grams

Sweetcorn

90 grams

Red Leicester

(Contains: Milk)

60 grams

Tomato Puree

32 grams

BBQ Sauce

1 sachet(s)

Central American Style Spice Mix

2 unit(s)

Plain Naans

(Contains: Milk, Cereals containing gluten)

20 grams

Baby Leaf Mix

32 grams

Mayonnaise

(Contains: Egg, Mustard)

Nutritional information

Energy (kJ)3857 kJ

Energy (kcal)922 kcal

Fat31.1 g

of which saturates12.5 g

Carbohydrate129.4 g

of which sugars15.9 g

Dietary Fibre12.8 g

Protein31.1 g

Salt2.9 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Baking Tray

•Knife

•Bowl

•Sieve

•Box Grater

•Large Frying Pan

Cooking Instructions and Tips

Chop your Chips

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Prep Time

2

In the meantime, drain the sweetcorn in a sieve.

Grate the Red Leicester.

In a small bowl, mix together the tomato puree and BBQ sauce. Season with salt and pepper.

Fry the Sweetcorn

3

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the sweetcorn and cook until charred, 3-4 mins.

Stir in the Central American style spice mix and cook for 1 min more.

Build your Naanizzas

4

Pop the naans onto a baking tray. Divide the BBQ sauce mixture between them and spread with the back of a spoon, leaving a 1cm border.

Top with the sweetcorn, then evenly sprinkle over the cheese.

Time to Bake

5

Bake on the top shelf until the cheese is golden and bubbling, 6-7 mins.

Serve Up

6

Transfer your naans to your serving plates.

Serve with your chips and baby leaves alongside, along with the mayonnaise for dipping.

Finish with a drizzle of olive oil over the salad.

Enjoy!

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